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Photo of Roast pork with peach stuffing by WW

Roast pork with peach stuffing

Total Time
1 hr 50 min
30 min
1 hr 20 min
Oven-roasted pork loin wrapped in sweet peaches and crispy prosciutto with a hint of fresh rosemary


Halved dried peaches

120 g, chopped

Prosciutto fat trimmed

100 g, (6 slices)

Pork loin chop, raw

800 g, (buy 1kg), rind and fat removed

Fresh rosemary

3 tsp, finely chopped


2 clove(s), crushed

Orange sweet potato (kumara)

900 g, peeled, cut into wedges

Oil spray

1 x 3 second spray(s)


1 bunch(es), cut into 5cm lengths


1 piece(s), cut into florets

Green string beans

150 g

Sugar snap peas

150 g

Olive oil

1 tbs


1 clove(s), crushed , extra

Apple juice no added sugar

½ cup(s)


3 tsp

Chicken stock

1 cup(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Place peaches and 1 cup (250ml) cold water in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Drain.
  2. Arrange prosciutto, slightly overlapping slices, on a flat surface. Sprinkle prosciutto with rosemary and two-thirds of the garlic and season with salt and pepper. Spread peach mixture down centre of prosciutto and top with pork, top side down. Fold prosciutto to enclose pork. Tie with kitchen string at 5cm intervals.
  3. Place pork in a flameproof baking dish and surround with sweet potato. Lightly spray pork and potato with oil. Bake for 1 hour or until pork is cooked through and wedges are golden and tender.
  4. Meanwhile, boil, steam or microwave asparagus, broccoli, beans and sugar snaps until just tender. Drain. Heat oil in a medium saucepan over medium heat for 30 seconds. Add remaining garlic and cook, stirring, for 20 seconds. Add asparagus mixture and season with salt and freshly ground black pepper. Toss for 1 minute. Cover to keep warm.
  5. Transfer pork and sweet potato to a serving platter and cover to keep warm. Place baking dish with remaining juices over medium heat. Add apple juice and bring to the boil. Whisk cornflour and stock in a medium jug. Add cornflour mixture to pan and cook, stirring, for 2–3 minutes or until sauce boils and is slightly thickened. Thickly slice pork and drizzle with sauce. Serve with wedges and vegetables.


TIP: The best way to check if a roast is cooked is to use a meat thermometer, which is inserted into the meat. Pork is ready when the internal temperature reaches 75°C.Ask your butcher to remove the rind and fat from the pork loin so you are left with 1kg meat.